An escalope is a round, flat and thin piece of meat that is fried on both sides. So let's try to cook it!
Required products:
- pork escalopes 2 centimeters thick - 4 pieces;
- sugar and salt - 100 grams each;
- peppercorns (black) and cloves - half a teaspoon each;
- thyme - a couple of twigs, if fresh, or a teaspoon, if dry;
- apple juice (preferably not filtered) - half a liter;
- ice cubes - a large handful;
- vegetable oil.
Preparation:
1. Put salt, sugar, clove buds, thyme and peppercorns in a saucepan, add a quarter liter of water. Let it simmer over a medium heat, then cook, stirring occasionally, until the crystals of salt and sugar dissolve (a couple of minutes).
2. Remove the saucepan of the marinade from the hotplate and add the juice and ice cubes. Stir the marinade with a spoon until it cools and until all the ice cubes have melted.
3. Pour the cooked marinade over the pork escalopes, close tightly (it is convenient to use a bag with a fastener for this purpose), put in the refrigerator and marinate from 6 hours to half a day. Turn the marinade over the meat from time to time.
4. Drain the marinade from the escalopes, soak the rest of it with a paper towel (so that the meat is not wet). Then coat each piece of meat with a little oil.
5. Fry pork escalopes on a grill (barbecue) over medium-temperature coals. Turn the meat once. The total cooking time is 8-11 minutes.
